Grilled Corn and Bean Salsa with Baked Corn Chips
Grilled Corn and Bean Salsa with Baked Corn Chips is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 10 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 166 calories. A mixture of onion, salt and pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. The Fourth Of July will be even more special with this recipe. Only a few people really liked this hor d'oeuvre. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 35 minutes.
Instructions
Watch how to make this recipe.
Set up grill or indoor grill pan over medium heat.
In a small bowl combine canola oil, chili powder, and salt and pepper, to taste.
Brush corn with oil mixture.
Place on hot grill and cook 10 minutes, turning frequently.
Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
Preheat oven to 400 degrees F.
Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.